Cake "Napoleon" - a dessert that many have been familiar with since childhood. In many families, he was a mandatory treat for the holiday, so that his recipe was passed from mother to daughter. But sometimes you want to deviate from the traditional performance and try something new. Knowing that the cakes are still the key to a good cake, you can leave the recipe, tried and tested for years, and start experimenting with the cream. When preparing cream for Napoleon according to various recipes, you can radically change the familiar, familiar taste of this dessert. I offer some of the most popular cream options that do not require special ingredients and skills.
Classic cake "Napoleon" (custard)
Ingredients. For the test: flour (5 cups), milk (1 cup), cream margarine (250 gr), one egg, salt. For cream: milk (1.5 liters), flour (1.5 cups), sugar (2.5 cups), butter (150 g), eggs (2 pcs).
Cooking. Korzhi. Sift the flour onto the table, cut margarine into small pieces into it, carefully rub it with your hands to make a homogeneous mass. We form a slide with a depression in the middle from the resulting mass, gradually pour milk into this depression, previously mixed with the egg and salted. Knead everything very well, the dough should be uniform, smooth, without lumps. We divide the finished dough into portions. One serving is one cake. Roll portions into balls and put in the refrigerator for several hours. We take out, roll out the cooled balls from the dough into thin layers, which we put on a baking sheet, pierce with a knife or fork in several places and bake each for 5 minutes at 200 degrees.
Custard for "Napoleon"
We take milk, divide it equally. Beat one half with flour (add it in small portions about a spoonful). We put the second half on the fire and boil. As soon as the milk boils, pour it into the half that was whipped with flour, mix well and put the resulting mass on fire. While the saucepan with cream is on fire, it must be constantly stirred. Cook the cream as long as possible - this will improve its taste. Before removing from heat, add whipped eggs, butter and sugar. Unforgettable constantly stir.
When the cakes and cream have cooled, grease the cake, sprinkle crumbs from the cakes on top and leave to soak for several hours.
Cream for Napoleon - Chantilly
Ingredients: fat cream (30%), sugar, vanillin.
Beat cream and sugar until smooth. At the end of whipping, add a little vanillin. If you want to get a cream that is not so fat, then you need to add a little pasteurized milk to 30% cream . It is not recommended to use cream of lower fat content, as they will not whip well. Walnuts will perfectly combine with such a cream - having missed the cake, mash the ground walnuts on top.
Cream for Napoleon with condensed milk
Ingredients: condensed milk (300 g), butter (300 g), vanillin.
Soften butter, add a little vanillin and a spoonful of condensed milk. Whip with a mixer, then add a few tablespoons of condensed milk, continue whipping. Add a few tablespoons until you use all the condensed milk. Cream for "Napoleon", prepared according to this recipe, should turn out lush and have a uniform consistency. If desired, you can add cognac, any fruit liquor, lemon juice or nuts.
You can also deviate from the generally accepted recipe and, when preparing the Napoleon cake, replace the cream with applesauce with sugar. Or add coffee, cognac, whiskey, chocolate to the usual cream recipe. These minor additives can dramatically change the taste of such a familiar treat. Only through experimentation can you get an unsurpassed result that will delight you and your loved ones.